Regarding the leftover pumpkin or any other “paste” ingredients like tomato paste: don’t bother fussing with ice cube trays: plop tablespoons of the stuff onto a parchment-lined baking tray, freeze until solid, roll up the parchment, and store in your freezer in an airtight container. When you need a portion it’s handy and thaws quickly.
You can also throw the leftover pumpkin in a dehydrator and powder it. It easily rehydrates for use in any recipe that calls for pumpkin puree. It lasts forever and is easier to find in your pantry than at the bottom of your freezer.
1cup cottage cheese, 2-3T pumpkin, 1T pumpkin pie spice, 1 egg, 2T. Allulose or any sweetener and blend. Bake at 350 for 15 minutes. Let cool down. Make whipped cream topping. Heavy cream with any sweetener.
@@myfancybellezoe I make,this quite often but lately it’s been tasting slightly bitter. I may be using too much pumpkin purée so I’m going to cut back. My recipe is from Weight Watchers years and years ago.
I will absolutely try this, but for a fast craving fix, I mix 1/3 cup of purée, 1 egg, cinnamon, nutmeg, whisk together in a small ramekin or glass bowl, microwave for 3 minutes, let cool for just a few minutes, add a dollop of light Cool Whip, enjoy!
@@CrystalsCleanKitchen Yep, it surely is. I also give them a little scrambled egg for each meal. No seasons, no cooking in oil or butter, just egg. Typical dog food is pretty much dead food, gotta supplement it.
Yes my husband and I were talking about that the other day. I think if we ever got a dog we would just feed it raw meat because there is so much junk in dog food.
@@lynncromwell2325 . If you want a low carb crust like bottom, buttered crushed pecans might be good. I’d probably baked those a bit before adding filling.
I added a half scoop of pumpkin spice protein powder and made these in my instant pot. 7 minutes high/sealing then 15 minutes off time before opening the lid. Perfection
I mix cake powder like Spice or Chocolate cake. No egg or oil, just the powder and mix 15 oz can of pumpkin in it stir well. If too thick you can add about 1/4 cup of water. Put in greased muffin tins. I added some pie spice to the spice cake. Bake at 350° for 22 to 25 minutes. Optional cinnamon and crushed nuts on top. So good and easy.
we call that a dump cake.. you just dump it all into a pan and stir.. and there ya go. bake and eat. we have often used canned cherry pie filling or apple filling with various flavors of cake mix.. but that was WAY before i became T2 diabetic. cant do any of that anymore. this fits my way of eating almost perfectly.
I had NO CLUE the things you could make with cottage cheese! I mean, who knew? Okay don’t answer that… with 12,000 likes. I’m guessing a LOT knew! My husband was just diagnosed with the early onset of Alzheimer’s. We immediately yanked back what little sugar we did eat. It is being called type three diabetes/Alzheimer’s. Needless to say he felt cheated, like he can’t enjoy anything. I made this today and it knocked both our boots! I actually used half the amount of sweetener than your recipe and it was still FREAKN DELICIOUS! Happy hubby too! I have subscribed and intended to make and try all of your recipes! Extra little sidenote, his doctor is one of our close friends. I shared this recipe with her and she is just tickled.
Crystal. Hello! This is a delicious recipe. I prefer sweet potato and just made a couple changes. Three tablespoons of cooked mashed sweet potato and instead of pumpkin spice--nutmeg and a half teaspoon of vanilla as my mother used for her sweet potato pie. Your idea saved me tons of pounds during the holidays. Right now, I craved key lime pie, added close to half a cup of lime juice, a teaspoon of lime zest, the egg, three tablespoons of allulose and a half tsp of vanilla. It's tasty and satisfied the craving. Thank you for starting me a this new journey. Many, many blessings to you and yours.
@@CrystalsCleanKitchen I DID make, refrigerate, and enjoy half of it-it made a very generous serving. I may “need” to make this again for a weekend dessert to share with my husband. Definitely a keeper recipe. Thank you.
Debbie, I’m 55 and I’m pretty sure my Granny made the 1970’s version of this when I was little!! Of course I was so little at the time, I’ve no clue what she used for sweetener… she did make unsweetened whipped cream for the top tho, we had our own cows…. That part I remember! 😂❤
Looks good Ill try it and share my Avocado Pudding recipe 1 avocado 1/2 log of Vermont goat cheese (honey flavor or whatever sounds good) 2-3 Tbsp Heavy Cream or Milk (for consistancy you prefer) 2 Tbsp sweetener I use Monkfruit or honey Blend in food processor
I can’t wait for you to try it either. I am currently making one for Christmas that is cranberry orange. I’ll post it on December 18 so make sure to check that one out too.
Awesome. I wonder if it would taste better if you blended it in the blender and powdered the coconut sugar first. Just to make sure that it doesn’t get a gritty texture.
I listened to a nutritionist, her suggestion is to not use more than 2 packets of artificial sweetners a day. The chemicals are hard for our bodies to process.
Your Son comes across as a potential cook in his future years! He has great enthusiasm and had a good suggestion. WOW!! Thanks for the recipe!! I just subscribed. Best to you and your family!!
Thank you for the recipe! You had me at pumpkin; I love all things pumpkin and am always looking for healthy clean recipes. I just found your channel, I subscribed and I am absolutely going to try this!
Omg this is just what I’ve been looking for….in pre diabetic and nothing seems to get rid of that sweet dessert I’m looking for……wonderful……..Donna in a Toronto
Great recipe. I am diabetic. But every once and awhile I crave something sweet. So I use Monk Fruit sugar. It doesn't raise by blood sugar. And the unsweetened pumpkin and cottage cheese are both healthy choices.
My mom always made whipped cream no sugar/sweetener! Its the best! You won’t miss it! I will add a bit of cream cheese to boost protein and creamy factor.
Great recipe, I can make individual pumpkin cheese cakes for my guests that like it, and use the same basics with different filling for my guests that don’t like pumpkin spice.
Didn't have 1 full cup of cottage cheese so added 2 tbs cream cheese...delicious ( I was so excited about the pumpkin forgot the sweetener - good but will use sweetener next time)
I add pumpkin puree to beans, lentils, soups, and stews. It adds a creamy texture as well as a slightly sweet taste to dishes. It is an excellent source of vitamin A and it is an impressive ant-oxidant.
I make the recipe on the can using fat free evaporated milk (cottage cheese is tart) & Splenda. Grease ramekins (no crust) and bake per the directions until knife come out clean. Make sure to add the spices as it gives the flavor we know.
Not cottage cheese related but I have a Pumpkin turkey chili recipe that I love! No beans, no toot. Sauté onion, green and orange bell peppers with minced garlic until tender. Stir in 1 pound ground turkey until brown. Drain if to oily (I usually find unnecessary) mix in 1 14.5 ounce can diced tomatoes and 2 cups canned pumpkin. Calls for 1 1/2 Tablespoons chili powder but I add much more, so to taste. Salt and pepper to taste. Cover and simmer 20 minutes. Serve with cheddar cheese and sour cream. You won’t miss the beans. 14.9 carbs, 5.7 fiber, 21.3 protein. P. S. I’ve made with ground beef before and is great.
I tried this yesterday and no sweetness noted. I mixed a few tablespoons into a small yogurt to salvage. I don’t think i will try it again. Thanks for sharing your recipe though. Im sure there are others may like the less sweet version
Allulose is a low-calorie epimer of the monosaccharide sugar fructose, which may not raise insulin levels, but further testing needs to be done to confirm this hypotheses. It is not fully absorbed by the body and can in some cases lead to bloating, etc.
@@CrystalsCleanKitchen thanks so much for your response! I use My Fitness Pal so it’s a bit more time consuming. I think you have good content and this is just my suggestion so feel free to ignore it 🥹 but you may secure more subscribers if you provide that up front. I assumed when you said it was Macro approved on the front end that at some point you would provide them. Either way this is def a recipe I’ll be trying out. Thank you!
This gave me a chance to see what that particular brand of allulose looks like. I'm learning to use allulose where I can. It turns out I'm the 1 in a million who can't use insulin. While there is Ozempic, and it was designed for diabetics there has been so much controversy about I'll wait. And I'm allergic to monk fruit also. 🤯 Why ME? I'm finding allulose so far is working better than insulin for me. Which is just crazy. I just subscribed and can't wait to try some of your recipes. 😊
My hubby is a type 1 diabetic and I'm able to use coconut sugar without any impact on him. It isn't as sweet tho, which is OK with us. Not sure if coconut is an allergen like other nuts.
@@Auriasis Coconut isn't like other nuts. I have used coconut sugar before and we do like it. While allulose isn't as sweet it's fine with me. I'm always reducing the amount of sugar. But allulose has been able to help reduce my glucose numbers. And I don't itch and lose my hair! 😅
I just finished making this keto pumpkin cheesecake with cottage cheese. However, it’s salty and I think the next time I’m going to include some cream cheese we will see.
I have heard some other people say that the issue is that you’re using a cottage cheese that has too high of a sodium count. A better brand would be. Good culture. Their sodium levels are half of what regular ones are.
LOVE the way you make baking and cooking SIMPLER by using the blender as much as possible ! I'll make the WHIPPED CREAM SIMPLER though by buying a can for 2 bucks and SPRAYING IT ON , LOL 😅😅 ! THANKS FOR THE VIDEO !
@CrystalsCleanKitchen Yeah I was wondering , what about SOUR CREAM mixed in with the eggs instead of cottage cheese ?? Do you think that's a GOOD FIT or what ? I have some extra sour cream and was looking for a UNIQUE way of using it , lol 😆 !
I count 13 carbs in that, including the spice, which would be more than half the carbs I'm allowed in a day, not leaving much for the rest of my meals. I know you're trying to avoid splitting the egg by counting it all as a single serving, but I would consider it two servings. A single serving size of cottage cheese is typically 1/2 cup.
You are correct it is way too much to eat in one serving. It took me 2-3 times of eating it to finish. I didn’t think of that. So yes let’s call it 2 servings (or even three)
It sounds like you’re doing phase 1 of old school Atkins - that’s why they tell you ‘sweeter’ low carb things aren’t appropriate for that phase. Stick to your meats and hard cheeses until you into ketosis for a couple weeks
Regarding the leftover pumpkin or any other “paste” ingredients like tomato paste: don’t bother fussing with ice cube trays: plop tablespoons of the stuff onto a parchment-lined baking tray, freeze until solid, roll up the parchment, and store in your freezer in an airtight container. When you need a portion it’s handy and thaws quickly.
You can also throw the leftover pumpkin in a dehydrator and powder it. It easily rehydrates for use in any recipe that calls for pumpkin puree. It lasts forever and is easier to find in your pantry than at the bottom of your freezer.
Great tip! The parchment paper trick sounds much better than the ice cube tray method.
Love it. Thanks
Or cupcake cups
@nancyjohnson1377 true
1cup cottage cheese, 2-3T pumpkin, 1T pumpkin pie spice, 1 egg, 2T. Allulose or any sweetener and blend. Bake at 350 for 15 minutes. Let cool down. Make whipped cream topping. Heavy cream with any sweetener.
Thank you!!!
Bake it for 20 minutes
@@myfancybellezoe I make,this quite often but lately it’s been tasting slightly bitter. I may be using too much pumpkin purée so I’m going to cut back. My recipe is from Weight Watchers years and years ago.
How much stevia should I use?
Oh sorry Stevia is the only one I don’t know the ratio for maybe look it up online?
I use the base of this recipie (cottage chez/egg/Sweetener) but instead I use 1 Tbspoon of cocoa powder.. It's super rich, like a mousse.
Yum that sounds great I’ll try it
@@DangerZone-w6y great idea!
@lgeo1125 thanks for watching
This is why I love reading the comments section! Great idea.
Thanks for watching
I will absolutely try this, but for a fast craving fix, I mix 1/3 cup of purée, 1 egg, cinnamon, nutmeg, whisk together in a small ramekin or glass bowl, microwave for 3 minutes, let cool for just a few minutes, add a dollop of light Cool Whip, enjoy!
Thanks for watching.
Cool whip cream s toxic, why not whipped cream?
It sure is that’s why I prefer to make my own
I’ve been adding a tablespoon of 100% pumpkin puree to my dogs’ food for years. Helps with digestion and it’s really good for them.
You are the second person that has said that. I did not even know that was a thing.
@@CrystalsCleanKitchen Yep, it surely is. I also give them a little scrambled egg for each meal. No seasons, no cooking in oil or butter, just egg. Typical dog food is pretty much dead food, gotta supplement it.
*seasonings
Yes my husband and I were talking about that the other day. I think if we ever got a dog we would just feed it raw meat because there is so much junk in dog food.
Plain canned pumpkin mashed into cat food keeps cats free of constipation 😊. A regular kitty is a happy cat 🐱.
My grandmother's cheesecake was made with cottage cheese and a bit of lemon. It was always so good.
So cool
I live alone and I am so grateful for a one serving recipe 💕🌸🎉💜Pumpkin is my favorite food
You are so welcome! Let me know how it turns out
I made this and it's delicious! Like pumpkin pie without the crust. Healthier and less sweet.
YES!!!! I love it. Thanks so much for the comment
Crust is not sweet, it is just flour, butter and water.
It just has a lot of carbs normally
@@lynncromwell2325 . If you want a low carb crust like bottom, buttered crushed pecans might be good. I’d probably baked those a bit before adding filling.
@twinfin8571 that would be good
I added a half scoop of pumpkin spice protein powder and made these in my instant pot. 7 minutes high/sealing then 15 minutes off time before opening the lid.
Perfection
Yes!!! Awesome
I mix cake powder like Spice or Chocolate cake. No egg or oil, just the powder and mix 15 oz can of pumpkin in it stir well. If too thick you can add about 1/4 cup of water. Put in greased muffin tins. I added some pie spice to the spice cake. Bake at 350° for 22 to 25 minutes. Optional cinnamon and crushed nuts on top. So good and easy.
Love it
Another great idea! Thanks! :)
Does it come out like CAKE, or PUDDING?? Thank u so much!!
we call that a dump cake.. you just dump it all into a pan and stir.. and there ya go. bake and eat. we have often used canned cherry pie filling or apple filling with various flavors of cake mix.. but that was WAY before i became T2 diabetic. cant do any of that anymore. this fits my way of eating almost perfectly.
That sounds nummy
In summer, I can see substituting peaches for the pumpkin and adjusting the spices accordingly!🥰
Yes!!! That sounds good
I had NO CLUE the things you could make with cottage cheese! I mean, who knew? Okay don’t answer that… with 12,000 likes. I’m guessing a LOT knew! My husband was just diagnosed with the early onset of Alzheimer’s. We immediately yanked back what little sugar we did eat. It is being called type three diabetes/Alzheimer’s. Needless to say he felt cheated, like he can’t enjoy anything. I made this today and it knocked both our boots! I actually used half the amount of sweetener than your recipe and it was still FREAKN DELICIOUS! Happy hubby too! I have subscribed and intended to make and try all of your recipes! Extra little sidenote, his doctor is one of our close friends. I shared this recipe with her and she is just tickled.
That means so very much to me. Thank you so much for commenting back and letting me know.
check out Dr Mary Newport's video on how her husband's Alzheimer symptoms improved with 2 teaspoons of coconut oil daily
Crystal. Hello! This is a delicious recipe. I prefer sweet potato and just made a couple changes. Three tablespoons of cooked mashed sweet potato and instead of pumpkin spice--nutmeg and a half teaspoon of vanilla as my mother used for her sweet potato pie. Your idea saved me tons of pounds during the holidays. Right now, I craved key lime pie, added close to half a cup of lime juice, a teaspoon of lime zest, the egg, three tablespoons of allulose and a half tsp of vanilla. It's tasty and satisfied the craving. Thank you for starting me a this new journey. Many, many blessings to you and yours.
Thank you so much. I will try to make a Keylime pie at some point.
Excuse me while I run and put this together. I just got two cans of pumpkin on the weekend. Oh yeah!
That’s awesome. I love it when you have all the ingredients.
@@CrystalsCleanKitchen I DID make, refrigerate, and enjoy half of it-it made a very generous serving. I may “need” to make this again for a weekend dessert to share with my husband. Definitely a keeper recipe. Thank you.
Yay I’m so glad. It took me and my son a few days to eat it all also. Definitely more then one serving haha
Weight watchers handed out a similar recipe way back in the day. I’m talking the 1970s. It’s remained a favorite of mine.
Wow, super cool that is so awesome
@@CrystalsCleanKitchen crazy isn’t it. Of course their recipe did t include whipped cream, sadly. 😉
Debbie, I’m 55 and I’m pretty sure my Granny made the 1970’s version of this when I was little!!
Of course I was so little at the time, I’ve no clue what she used for sweetener… she did make unsweetened whipped cream for the top tho, we had our own cows…. That part I remember! 😂❤
@@trina7274 I could be your granny!
@trina7274 that’s awesome!!!
Ricotta is a great idea!! Going to try it!
Thanks for watching. Let me know how it turns out.
I have used ricotta mixed half and half with cottage cheese…..it cuts the cost while retaining the ricotta richness and smoothness
@katmurphy6634 thank you for the input
Looks good Ill try it and share my
Avocado Pudding recipe
1 avocado
1/2 log of Vermont goat cheese (honey flavor or whatever sounds good)
2-3 Tbsp Heavy Cream or Milk (for consistancy you prefer)
2 Tbsp sweetener I use Monkfruit or honey
Blend in food processor
Yum
Can't wait to try it.. Thanks!!
I can’t wait for you to try it either. I am currently making one for Christmas that is cranberry orange. I’ll post it on December 18 so make sure to check that one out too.
I’m going to try coconut sugar instead of allulose to see how it comes out thank you good idea
Awesome. I wonder if it would taste better if you blended it in the blender and powdered the coconut sugar first. Just to make sure that it doesn’t get a gritty texture.
Great idea !😊
Pumpkin season is open!! thank you for the recipe
You are welcome. Thanks for watching and for the comment
Tried the recipe loved it! I drizzled chocolate syrup on top. Your son was right “chocolate “put it over the top. Delicious !
Thank you so much. I will make sure to tell him.
This is INSANELY good! I used 6 packets of Splenda and did just as you said. It tastes like pumpkin pie minus the crust. Wow!!!
So happy for you!!!!
I listened to a nutritionist, her suggestion is to not use more than 2 packets of artificial sweetners a day.
The chemicals are hard for our bodies to process.
@dar4835 you definitely need to use in moderation. Our bodies were not intended to have something sweet every single day.
Your Son comes across as a potential cook in his future years! He has great enthusiasm and had a good suggestion. WOW!! Thanks for the recipe!! I just subscribed. Best to you and your family!!
Thank you so much that is so sweet.
Me too new subbie here !
Thanks for subscribing
Thank you for the recipe! You had me at pumpkin; I love all things pumpkin and am always looking for healthy clean recipes. I just found your channel, I subscribed and I am absolutely going to try this!
That is so sweet thank you so much for subscribing
I'm so glad I found your channel. I have been making the cottage cheese flatbread, and I love this touch of autumn-y goodness.
Thank you so much for your comment that is so sweet and also I’m glad you found me too
Thank you for this. I finally have a use for the pumpkin purée I bought for recipes such as this.
@backagain5216 yay. Thanks for watching
That was a very pleasant video! I look forward to trying it out
Thank you so much for watching. I appreciate it. Let me know how it turns out.
I may try this with sweet potato.
Well, that is an interesting idea. I have never thought of that. Let me know how it turns out.
Great idea
@kayBTR thanks for watching
😮 what a great idea.
@tracypologruto498 thanks for watching
Looks good. My issue with cottage cheese is that it is so salty. Might try this with ricotta.
Great idea
Can you please tell us how it goes?
Thank you for watching
Some places have no salt added cottage cheese...that's what I get. MUCH better!!
@Boomster1961 do you know what brand that is?
Thank you for sharing this recipe.
Thanks so much.
Omg this is just what I’ve been looking for….in pre diabetic and nothing seems to get rid of that sweet dessert I’m looking for……wonderful……..Donna in a Toronto
Oh, I am so glad. Thank you so much for writing. I love knowing where people are coming from.
Great recipe. I am diabetic. But every once and awhile I crave something sweet. So I use Monk Fruit sugar. It doesn't raise by blood sugar. And the unsweetened pumpkin and cottage cheese are both healthy choices.
I’m so glad you found this recipe. Stay tuned. I always have great treats to share.
Look up allulose, it actually lowers blood sugar. See Dr. Ben Bikman video
Monkfruit is my go-to sweetner too. I feel safe using it for my blood sugar too.
Monk fruit is great.
Cant wait to make this for our family Christmas gathering. Luv all ur recipes 😊
Thank you so much
Looks delicious! I'm going to make this!
Yay … you will love it
Thank you for making these single serving low carb desserts. Easy enough too! Can't wait to try them.
Thank you so much for your comment. so sweet
I lover adding cottage chesse to a bowl of hot grits.
Oh, that sounds great
My mom always made whipped cream no sugar/sweetener! Its the best! You won’t miss it! I will add a bit of cream cheese to boost protein and creamy factor.
Yum sounds good
Looks so good. Can't wait to try this. I love pumpkin. Pumpkin is a digestive enzyme for dogs and people.
Yes!!! Thanks for watching.
I added a pinch of salt and a teaspoon of vanilla paste and 1 extra tablespoon of swerve brown. And sooooo good
Yum
I’m in with the chocolate chips !
Yes! I’ll make sure to tell him
Looks great!
Thanks!
Thanks for including the recipe. That is so helpful. Looks delicious! I cannot wait to try it.
Thank you so much for watching and commenting. I appreciate it.
Great recipe, I can make individual pumpkin cheese cakes for my guests that like it, and use the same basics with different filling for my guests that don’t like pumpkin spice.
Yes you can!
Love your channel so glad I found you! Keep it coming!❤❤
Thank you so much that means a lot
Awesome! For low fat toppings, we use whipped powdered egg whites mixed with low carb puddings.😊
Great idea
Your channel is a hidden gem
Thank you so much. Hopefully not for long.
It reminds me of the Bible verse that says “don’t get weary in doing good, for in the end you will reap a harvest if you don’t give up”
Yummy! We can’t wait to try this! Thanks for the great recipe.
You’re the best
I’m posting another one tonight that you are going to definitely want to make
Pumkin is perfect for your complexion , when eaten often!.
Awesome I didn’t know that
Look so yummy.👍😋
It sure is
Thank you for your healthy recipes!❤
Your welcome!!!
Made it this morning, it was really easy and delicious. Thank you! ❤
I’m so glad you liked it
I just made this!! It just came out of my oven!! ❤
YES!!!!
Looks terrific! I am going to try it! Thanks.
Yay I’m so glad.
Didn't have 1 full cup of cottage cheese so added 2 tbs cream cheese...delicious ( I was so excited about the pumpkin forgot the sweetener - good but will use sweetener next time)
I’m so glad you liked it
Made this last night !! Super easy !! Super good !!
Great to hear!
I will make this tonight! Thanks!
Awesome you are going to love it
A pinch of salt would bring out the sweetness and the flavor of the pumpkin pie spice.
Yes!! Thank you
I add pumpkin puree to beans, lentils, soups, and stews. It adds a creamy texture as well as a slightly sweet taste to dishes. It is an excellent source of vitamin A and it is an impressive ant-oxidant.
I like to do that as well it is so nutritious
Sounds delicious!
Thank you so much
Glad you mentioned that you can use maple syrup because I can’t use honey or artificial sweeteners
My kids love it with maple syrup
Looks yummy!
Thanks so much
I make the recipe on the can using fat free evaporated milk (cottage cheese is tart) & Splenda. Grease ramekins (no crust) and bake per the directions until knife come out clean. Make sure to add the spices as it gives the flavor we know.
Thanks for watching
Have you tried the new Spenda stevia? Unbelievably awful. Bring back sucralose,I'll live with the risk.
No I haven’t. Thanks for letting me know
Thanks! I'm gonna try this.
Thank you so much for watching and for your comment
Thank you! I just made my second one. Really hits the spot ❤
I am so glad!! I cannot believe how easy it is
Making this today! ❤
Let me know how you liked it.
I’m going to try it without a sweetener
It will still be good
work well
Thanks so much
Great simple recipe. Just subscribed!!
Thanks so much.
Not cottage cheese related but I have a Pumpkin turkey chili recipe that I love! No beans, no toot. Sauté onion, green and orange bell peppers with minced garlic until tender. Stir in 1 pound ground turkey until brown. Drain if to oily (I usually find unnecessary) mix in 1 14.5 ounce can diced tomatoes and 2 cups canned pumpkin. Calls for 1 1/2 Tablespoons chili powder but I add much more, so to taste. Salt and pepper to taste. Cover and simmer 20 minutes. Serve with cheddar cheese and sour cream. You won’t miss the beans. 14.9 carbs, 5.7 fiber, 21.3 protein. P. S. I’ve made with ground beef before and is great.
Omg that sounds amazing I should do that on my channel.
Thanks...that's a way to thicken the chili without a masa!! Smart.
@FunkyPatriot I am totally making this recipe this week
Sounds delicious 😋
Thanks so much
This looks AMAZING. Can't wait to try it. Do you have a link to the ramekin you used? Thank you!
I will send it to you.
Looks delish
Thank you so much. I’m glad you enjoyed it.
Chocolate chips are good any time!! I agree with your cute son!! I am going to make this straight away!! ❤
Awesome!!!
My next shopping trip, I will get the things I need and make also hading flax seed.
Thank you for the idea ❤
Awesome. Thanks so much for watching
Great !
Thanks
Jim🙂
Canada
Thanks, Jim. I love hearing where people are from!
Can you make a cranberry cottage cheesecake recipe??
Great idea I sure can
Love your dress!!!!🎉🎉
Thanks so much. I wasn’t sure about it. But the blue is definitely my color
Great recipe. Cute dress. I'm subscribing.
Thank you so much for subscribing. I appreciate it.
Give try this. Thx!! 🧡
Thanks for watching. Let me know how you like it.
Looks yummy. Thanks!
Thanks for watching. And for the comment.
NOTE; If you desire even more Pumpkin flavor...Simply omit the pumpkin pure ALL TOGETHER and add even more spices!!!
Hahaha
Just found your channel.
Excellent recipe.
Thank you.
Blessings 🙏
Thank you so much.
I tried this yesterday and no sweetness noted. I mixed a few tablespoons into a small yogurt to salvage. I don’t think i will try it again. Thanks for sharing your recipe though. Im sure there are others may like the less sweet version
What sweetener did you use and how much of it?
To cut carbs in the whipped topping, you can use allulose instead, or don't use any sweetener 😊
Can't wait to try this. Thanks for sharing!
I do like making my whipping cream like that also
She does that too 😊
Allulose is a low-calorie epimer of the monosaccharide sugar fructose, which may not raise insulin levels, but further testing needs to be done to confirm this hypotheses. It is not fully absorbed by the body and can in some cases lead to bloating, etc.
You don’t have to use that sweetener you can use a different one, whichever you prefer
@@CrystalsCleanKitchen 🙏 thank you for sharing I love this recipe
@katmurphy6634 ahh thanks
Easy recipe thank you! 😍
Thanks so much.
Oh Chrystal you look amazing in that spring 👗😋😋I like!
Ahhh thanks so much
I’m a new friend to your channel ❤love this recipe ❤
Thanks so much. I appreciate you subscribing
Do you provide the macros for this recipe somewhere? Looks delicious. Thank you.
No, I am sorry I do not. You could always enter the ingredients into a app and let it figure it out for you.
@@CrystalsCleanKitchen thanks so much for your response! I use My Fitness Pal so it’s a bit more time consuming. I think you have good content and this is just my suggestion so feel free to ignore it 🥹 but you may secure more subscribers if you provide that up front. I assumed when you said it was Macro approved on the front end that at some point you would provide them. Either way this is def a recipe I’ll be trying out. Thank you!
@@CrystalsCleanKitchen Would you that for your recipes? Some don't have smart phones.
I will think about it.
Just found your channel. Awesome stuff. Blessings in Christ from BC Canada. Subbed.
So cool thanks for letting me know where you are watching from
Your sweet son is getting so tall. Thanks for another great recipe.
Your so sweet. Thanks
I would have called him by his name, but I wasn’t sure of the spelling. Caden?
@cynthiaproffitt8326 yes
I can you tell about how big was bowl you baked in and if I wanted a bigger on can I double it?
It’s a 2 Cup size. You can double it just cook it longer.
Can I use condensed milk as sweetener & how much will that be , with thanks
Use 2 Tbsp
@ thank you
This gave me a chance to see what that particular brand of allulose looks like. I'm learning to use allulose where I can. It turns out I'm the 1 in a million who can't use insulin. While there is Ozempic, and it was designed for diabetics there has been so much controversy about I'll wait. And I'm allergic to monk fruit also. 🤯 Why ME?
I'm finding allulose so far is working better than insulin for me. Which is just crazy. I just subscribed and can't wait to try some of your recipes. 😊
My hubby is a type 1 diabetic and I'm able to use coconut sugar without any impact on him. It isn't as sweet tho, which is OK with us. Not sure if coconut is an allergen like other nuts.
Thank you SO much for subscribing it means the world.
@@Auriasis Coconut isn't like other nuts. I have used coconut sugar before and we do like it. While allulose isn't as sweet it's fine with me. I'm always reducing the amount of sugar. But allulose has been able to help reduce my glucose numbers. And I don't itch and lose my hair! 😅
It usually isn’t
Have you tried xylitol (made from Birch tree)?
New sub here 👋 looking forward to seeing more of your recipes. This one looks yummy 😋
Thank you so much for subscribing. It means the world.
Thank you
Thank you so much for watching
I just finished making this keto pumpkin cheesecake with cottage cheese. However, it’s salty and I think the next time I’m going to include some cream cheese we will see.
I have heard some other people say that the issue is that you’re using a cottage cheese that has too high of a sodium count. A better brand would be. Good culture. Their sodium levels are half of what regular ones are.
@@CrystalsCleanKitchen I use good culture
@@theresavalentino6750 well that is good. It’s still too salty huh. Crazy
You could add half ricotta cheese
@@CrystalsCleanKitchen thanks for the recommendation. I’ll try that the next time.
You're lucky to have an in-house taster on call.
I sure am. Haha thanks for watching
Good job! Subscribed:)
Thank you so much that is such a blessing
LOVE the way you make baking and cooking SIMPLER by using the blender as much as possible ! I'll make the WHIPPED CREAM SIMPLER though by buying a can for 2 bucks and SPRAYING IT ON , LOL 😅😅 ! THANKS FOR THE VIDEO !
Thanks for watching!!!
@CrystalsCleanKitchen NO problem - you recipes are GREAT plus you're CUTE AS A BUTTON !
@thebambino4728 oh so sweet thank you
@CrystalsCleanKitchen Yeah I was wondering , what about SOUR CREAM mixed in with the eggs instead of cottage cheese ?? Do you think that's a GOOD FIT or what ? I have some extra sour cream and was looking for a UNIQUE way of using it , lol 😆 !
@thebambino4728 it would totally work
I count 13 carbs in that, including the spice, which would be more than half the carbs I'm allowed in a day, not leaving much for the rest of my meals. I know you're trying to avoid splitting the egg by counting it all as a single serving, but I would consider it two servings. A single serving size of cottage cheese is typically 1/2 cup.
You’re tripping. Keto is < 50g net carbs per day
You are correct it is way too much to eat in one serving. It took me 2-3 times of eating it to finish. I didn’t think of that.
So yes let’s call it 2 servings (or even three)
@brazenclips sorry it’s 2-3 servings.
It sounds like you’re doing phase 1 of old school Atkins - that’s why they tell you ‘sweeter’ low carb things aren’t appropriate for that phase. Stick to your meats and hard cheeses until you into ketosis for a couple weeks
Thanks for the insight